Directions

Place chicken in a 3-qt. slow cooker. In a small bowl, combine 3/4 cup broth, lemon juice, mustard, garlic, butter and rosemary; pour over chicken. Cover and cook on low for 4-5 hours or until a meat thermometer reads 170°. Remove chicken; keep warm.

Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and remaining broth until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve chicken with rice and sauce. Sprinkle with almonds and parsley.Yield: 6 servings.

Originally published as Lemon Chicken Breasts in Taste of Home Everyday Slow Cooker & One Dish Recipes
Annual 2008, p54